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MOMOS
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By Christine Imbs
In Greek mythology, Momos is the god of mockery and criticism. Not something you’d particularly want if you’re opening a restaurant. But when Mike Johnson, Maziar Noornan and Mark Lucas needed a name for their new University City eatery, they looked to the gods. And Momos came up the winner.
 (Left to right) Owners: Jacob Herschend, Maziar Noornan, Mark Lucas and Mike Johnson. |
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“They wanted the name of a Greek god that started with an M, the first letter of their first names,” explains Matt McMullin, general manager for Momos. “Being a Greek restaurant, it only made sense.”
Apparently the god Momos was not particularly liked by his peers. They threw him off Mount Olympus because they couldn’t stand his constant needling. The restaurant Momos is quite another story. Designed like a Mediterranean hangout of sorts, this taverna, or gathering place, is enough to lift anyone’s spirits, even the most disparaging of gods.
“I think people today are trying to dine a
little more informally,” comments McMullin. “It’s more fun than just sitting down to a formal dinner. Momo’s is a place where you can eat, have fun and hang out with your friends.”
Momos menu is predominantly mezes, or small plates. As with its Spanish counterpart, tapas, mezes let you sample a wide-variety of dishes, rather than just one entrée. Meant to be shared, it’s a great way to start conversations. “It’s also a way of eating that was created several hundred years before tapas,” says McMullin laughing. “But we also have several dishes large enough for a meal, if that’s what you prefer.”
The menu at Momos is very Greek and for a first-timer it can seem a bit daunting, as everything sounds delicious. But the friendly staff is well versed on the flavors, portions sizes and what customers seem to enjoy the most. And, of course, you can’t go wrong with customer favorites. The Lamb Gyro, a pita piled high with lamb, red onions, cucumbers, green pepper and sour cream, is a big favorite and will run you $8. There’s also the Roasted Red Snapper with clams, mussels and a saffron broth for $8.25, and Steamed Mussels in a tomato ouzo sauce for $6.95. But the dish that customers really enjoy the most is Saganaki.
“Saganaki always makes an impression on our customers. It’s a Greek kefalograveria cheese that we pour brandy over and flambé tableside,” says McMullin. “It’s
really good, and a lot of fun.”
Being a Greek restaurant, Momos offers several spreads to smear on pita wedges-including fava, hummus and lima bean. But, without a doubt, the most ordered and delicious is Htipiti, made of roasted red peppers, feta cheese and virgin olive oil. An order of Htipiti costs $5.25; however, a sampler of any three spreads is available for $8.50.
As expected, the wine list at Momos is predominantly Mediterranean, with some Spanish and Italian wines thrown in for good measure. There’s also an Australian Pinot Noir. A glass of one of these wines will run you between $5 and $8. Bottle prices are reasonable, costing between $16 and $30.
Of course, you can’t leave without trying one of Momos desserts. Obviously Baklava is on the list, but if you want to try something a little different, there’s the Vanilla Crème Brulee in a phyllo basket, or Baked Phyllo and Milk Chocolate drizzled with a dark chocolate sauce. For something lighter, there’s homemade yogurt with seasonal berries, walnuts and mountain honey. Any one of these will cost you $6.
Momos is open for lunch Monday through Friday, and for dinner seven days a week. McMullin suggests reservations be made for dinner, especially Wednesdays through Saturdays. But if you can’t make it for dinner, a full menu is also served at lunch.
TalkingPOINTS
Momos
630 North and South Road
University City
(314) 863-3511
Hours:
Monday through Friday: 11 a.m. to 11 p.m. (1 a.m. for the bar)
Saturday: 5 p.m. to 11 p.m.
(1 a.m. for the bar)
Sunday: 5 p.m. to 10 p.m. |
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